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Creamy chicken (or turkey) pie by Nikki Legon

Creamy chicken (or turkey) pie by Nikki Legon

 Ideal to use up any leftover chicken, turkey or ham...

 

 

shutterstock 14759833

 

25cm round pie dish

Enough meat of your choice to fill your pie dish, cut into 2cm chunks

250ml chicken or turkey stock

25g butter mixed with a little oil

2 leeks, white part only, trimmed and sliced thinly

2 garlic cloves, crushed

6 large mushrooms, chopped

 

 

FOR THE BECHAMEL SAUCE

50g butter

50g plain flour

200ml milk

3 tbsp white wine

150ml cream

Sea salt & freshly ground black pepper

 

 

FOR THE SHORT CRUST PASTRY

400g plain flour

225g cold, diced butter

1 large egg beaten with 1 tbsp cold water

Beaten egg to glaze

 

 

 

METHOD

Melt 25g of the butter and a little oil in a large non-stick saucepan over a low heat.

Stir in the leeks and fry gently for 2 minutes until softened.

Add the mushrooms and garlic and cook a further minute.

Tip into a bowl and reserve.

Return the pan to the heat and add the remaining butter, stir in the flour as soon as the butter has melted.

Cook for 2 minutes, stirring.

Add the milk a little at a time, stirring well between each addition.

Gradually add the stock and the wine, stir until the sauce is smooth and thick.

Bring to a gentle simmer and cook for 3 minutes.

Season to taste and remove from the heat.

Add the cream - it should remain a thick sauce.

Pour into a bowl and cover with cling film to stop a skin forming.

To make the pastry, put the flour and butter in a food processor and blitz on the pulse setting until the mixture resembles breadcrumbs.

With the motor running, add the beaten egg and water then blend until the mixture starts to come together in a ball.

Add a little cold water if necessary.

Weigh the pastry and take off 280g for the lid, gather the rest of the pastry and flatten slightly.

Place in the fridge for 1 hour.

Preheat the oven to 200°C and put a baking tray into the oven to heat.

Roll out the pastry on a lightly floured surface until it’s slightly thicker than a euro coin and 4 cm larger than the pie dish.

Lift it gently onto the pie dish and press firmly into the base and sides, making sure there are no air bubbles.

Add the meat to the sauce with the mushrooms and leeks.

Fill the pie, brush the rim with beaten egg.

Roll out the rest of the pastry, cover the pie, then press the edges together to seal crimp the edges.

Make a small hole in the centre of the pie and brush the pie with beaten egg.

Bake on the heated tray in the centre of the oven for 35 minutes or until the pie is golden brown and the filling is piping hot.

Serve with creamy mashed potatoes and green beans.